Wednesday, September 22, 2010

Vegan Autumn Chili and Cornbread

Mmmmm...looks autumn-y!

When the air outside starts getting crisp and cool (at least as cool as SoCal allows), I get a special craving for chili and cornbread! Tonight being the autumn equinox, it is a perfect time for this yummy comfort food.

Like most of my recipes, quick and easy are key, so rest assured that this is a super-easy, super-quick chili and cornbread!

In a skillet, saute the chopped up onion, green peppers and zucchinis in olive oil until they are soft and the onions translucent. In a large pot over medium heat, add the kidney beans, black beans, corn, diced tomatoes and tomato paste. Stir in the sauteed veggies, soy sauce and spices. Let the mixture simmer, stirring occasionally for 25 minutes.

Before you start cooking the chili, it's a good idea to make the cornbread and pop it in the over so they are done at roughly the same time.

Preheat oven to 350 degrees and spray the bottom of a 9x13 baking pan with non-stick cooking spray.

In a medium bowl, whisk together your non-dairy milk and apple cider vinegar and set aside.

In a large bowl, sift together the cornmeal, flour and baking powder.

Add the canola oil and maple syrup to the non-dairy milk and apple cider vinegar mixture. Whisk until foamy.

Pour the wet ingredients into the dry and mix together. Pour batter into your pan, pop in the pre-heated oven and back for 30 - 35 minutes, until the sides are lightly brown and a toothpick inserted comes out clean. Serve immediately with the chili and enjoy!

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